Macaroni Salad

from the Polynesian Kitchen

1 lb elbow macaroni

1/2 medium yellow onion, minced

1/2 medium celery stalk, minced

1 medium carrot, shredded

1 small can of sliced olives

1 c. mayo

2 dashes curry powder (or 1/2 t)

season to taste with 1/2 - 1 t of pepper, garlic salt, celery salt, celery seed

Cook macaroni and drain. Mix all ingredients, adding more mayo if needed. Cover and chill 2 hours or overnight.

Pork Barbacoa Salad with Fixins

from Jessica

Pork Barbacoa Salad (Café Rio)

1 pork sirloin tip roast (Costco-three in a package)

1 large bottle of Pace Picante Sauce – medium or hot

1-cup brown sugar

Put roast in crock-pot. Mix picante sauce with brown sugar and pour over roast. Cook on high 4-5 hours. Remove roast and cut across the grain about every 3 in. Shred and put back in crock-pot with sauce. Turn to low to keep warm.

from Jessica

Cilantro Lime Rice

Uncle Ben’s long grain rice, cooked according to directions for 6 servings. (I just cook 2 cups of rice)

Grated lime peel

Juice of 1- 1 ½ limes

Sweeten with about 2T sugar (or a little more) ½ c water

Chop fresh cilantro (about ¼ of one bunch)

Cook rice according to directions for 6 servings. When about done add the lime juice, rind, sugar, water and cilantro. Steam for 10 mins longer to absorb liquid.

To assemble salad, layer: Mixed greens, chopped Cilantro, lime rice, Pork Barbacoa, Goya Black bean soup or plain black beans drained, Seven Sea Green Goddess Dressing. Top with Cheddar Cheese

If you'd like to make your own dressing:

CAFE RIO SALAD DRESSING

1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime

Mix together in the blender... and that's it!

Strawberry Spinach Salad

2 lb baby spinach

2 pints strawberries - washed, stems removed and sliced

1/2 c mayo

1/4 c milk

1/4 c sugar

2 T white vinegar

1 T poppy seeds

1 chopped red onion (optional)

Mix spinach and strawberries and place in serving bowl.  Whisk together remaining ingredients for dressing.

Jessica's Salad

Jessica brought this when I had my 3rd baby and I loved it!

1 bag of spring mix bagged salad greens

toasted pecans (broil pecans for 5 min) to top

Poppy Seed Dressing

1/2 c mayo

1/2 c sugar

1/4 c milk

2 T white vinegar

Mix together and serve over greens.

Chicken Salad Croissants

from Amy

4 cups cooked, cubed chicken

2 T oil

2 T orange juice

2 T apple cider vinegar

1 t salt

Combine and let marinate in refrigerator at least 2 hours.

Add:

2 c chopped celery

1/2 c slivered almonds

1 t green onion, diced

1 1/2 c mayo

1/2 c Craisins (I've also used red grapes, halved)

Combine and refrigerate for 1 hour.  Makes 2 dozen cocktail croissants.

Mandarin Salad

1/4 c sliced almonds

1 T + 1t sugar

1/4 head iceburg lettuce

1/4 head Romaine lettuce

2 med stalks celery, sliced thinly

2 green onions, sliced thinly

1 - 11 oz can mandarin oranges

1/4 c vegetable oil

2 T sugar

2 T vinegar

1 T snipped parsley

1/2 t salt

dash pepper

dash hot sauce

Cook almonds and sugar of low to medium heat, stirring constantly till sugar is melted and almonds coated.  (I admit I do this on high till things get going and then turn to low - be careful this stage is easy to burn!).  Cool almonds on wax paper and separate.

Combine lettuce, celery and green onions in large bowl.  Toss in mandarin oranges top with almonds.

For dressing, mix remaining ingredients and shake in covered jar.  Refrigerate.

When ready to serve, pour dressing over salad and toss with greens.  

Note - leftovers get soggy so don't add the dressing until last minute, or if you won't eat it all add dressing to individual servings.

Chicken Salad

from the demonstrators at Costco in UT!

1/2 c mayo

1/4 t garlic powder

1/4 t onion powder

1/8 t dry mustard

1/2 c diced celery

2 T chopped green onion

1 - 12.5 oz can chicken, drained and cut into bite-sized pieces

Blend together mayo and spices.  Add celery, onion, chicken and stir to combine.  Cover and chill before serving.  Best if allowed to sit for hours to allow flavors to mingle.